Fast Company: Increasingly, farmers will become the profit-making producers not of vegetables and grains but of “woody biomass,” according to a tour d’horizon in the December issue. High-yield, low-cost ethanol and basic chemicals are, it seems, already being produced with a low carbon footprint. (Subscription required.) — Glenn Collins

The Wall Street Journal: Long after Harlem’s real-estate boom began,
its restaurant scene has finally caught up; the most recent arrivals include the bistro Cédric and the wine bar Nectar. Momentum is still building, and unlike most Manhattan neighborhoods to the south, Harlem has plenty of available space. — Patrick Farrell

iTunes: Pat LaFrieda’s Big App For Meat gives you a butcher’s-eye view, with 360-degree videos of cuts of meat, quick tutorials on butchering, and full explanations of how an animal is broken down for dinner. — Nick Fox
The San Francisco Chronicle: Michael Bauer hands a top score of four stars to Manresa in Los Gatos, Calif., one of my American favorites. — Eric Asimov

The Wall Street Journal: Fans of the “Twilight,” “Harry Potter” and “Hunger Games” series are immersing themselves in those fantasy worlds by cooking dishes from books. — Nick Fox
LA Weekly: What’s a beefsteak? If you never read Joseph Mitchell on these gluttonous affairs historically held as political fund-raisers, Jonathan Gold is the next best thing. — Eric Asimov

Phoenix New Times: Jim Meehan talks about the factors that led him to open PDT, his cocktail sanctuary in the East Village (and about a guy who once told Mr. Meehan that he would never make it). — Jeff Gordinier

The New York Daily News: Time again for the annual trend forecasts. For 2012, the market research group Mintel predicts that “home style” will replace “artisanal” on menus, which will include more regional American dishes and separate listings for low-calorie options. — Patrick Farrell